Quick pesto!

This popular sauce is, of course, perfect for steaming hot pasta – but what about as part of an antipasto plate with feta or goats’ cheese, roasted capsicum and garlicky bruschetta? Or even added to a toasted cheese sandwich mmmmm… And the Quick part? At school we usually work the children’s muscles in pounding the leaves, but here is a no-fuss food processor option for home… I mean, why bark when you have a dog? Woof.

Basil!

Fresh from the garden: basil, garlicRecipe source: Melissa

Equipment:

Scales

Bowls – big, medium

Salad spinner

Grater

Small frying pan

Food processor

Chopping board and small knife

Spatula

Measuring jug

Tablespoon & jar if needed

Serving bowls if needed

Ingredients:

1 big bunch basil, to yield about 100g

50g parmesan or grana padano

80g pine nuts

1 large clove garlic

Flaked salt

200ml extra-virgin olive oil plus extra

What to do:

Wash and carefully dry the basil, picking off the leaves and discarding the stalks. Weigh to make sure you have the correct amount and then wash in cold water in a big bowl and spin dry thoroughly.

Weigh then grate the parmesan.

Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t burn.

Peel the garlic clove, chop it into small pieces and place in the bowl of the food processor with a good pinch of salt. Blend these to a paste and then add the pine nuts and blend again. Stir in the parmesan.

Tear the basil leaves and put them into the mixture. Blending, gradually pour in all the olive oil. Scrape down with the spatula once or twice.

Taste for salt and adjust if necessary.

Serve, or if using later, spoon into a jar, pour in a thin layer of olive oil to cover, add the lid and refrigerate for up to 3 or 4 days.

Notes: With what else can you use pesto? What also goes with well with basil? Why do we toast the pine nuts? What could you use instead of pine nuts?